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ShortCuts Roasted Butternut Squash and Kale Salad
Looking to utilize all the best Fall inspired ingredients and fresh produce from your local Food City? Try this roasted butternut squash and kale salad featuring fresh-cut recipe ready ShortCuts butternut squash, crisp pumpkin seeds, and a light and fresh red wine vinegar and Dijon mustard dressing that accentuates the flavors of Fall. Use your left over seeds from carving jack-o-lanterns to add a savory crunch.
40 minutes
Cook Time
6
Serves
0
Reviews (0)
40 minutes
Cook Time
6
Serves
0
Reviews (0)
Ingredients
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Salad
Dressing
Preparation
- Preheat the oven to 450 degrees F.
- In a large bowl, toss butternut squash with 2 tablespoons olive oil, garlic powder, cumin, 1/2 teaspoon salt and pepper.
- Spread onto a baking sheet—for easier clean up use Simply Done parchment to line the pan.
- Roast butternut squash for 25-30 minutes or until tender and lightly caramelized.
- Stir squash about halfway through cooking time to ensure even cooking.
- Once done set aside to cool slightly before assembly.
- While squash is cooking, heat 1 teaspoon of olive oil in a small skillet over medium-high heat.
- Add pumpkin seeds and cook, stirring occasionally, until they start to turn golden brown, 2–3 minutes.
- Be careful not to overcook as they will burn quickly.
- Transfer to a paper towel-lined plate and season with 1/4 teaspoon salt.
- Set aside.
- Prepare kale by removing stems and any large ribs.
- Working with a few at a time, stack leaves of kale, roll into a long cylinder and cut crosswise into ribbons.
- Place in a large bowl.
- Slice 1/2 red onion thinly.
- Roughly chop the sun-dried tomatoes.
- Prepare the dressing by first mincing the shallot.
- Combine the vinegar, lemon juice, mustard and shallot in a small bowl.
- Whisk in the olive oil until the mixture emulsifies.
- Season to taste with salt and pepper.
- Just before serving, combine kale with about 3/4 of the dressing and toss until greens are thoroughly coated.
- Reserve extra dressing to serve on the side.
- Add roasted squash, onions, crumbled blue cheese and sun-dried tomatoes.
- Toss ingredients with the greens.
- When serving top each salad with toasted pumpkin seeds.
- You can substitute fresh pumpkin seeds with packaged roasted and salted pumpkin seeds if needed.
- Try substituting dried cranberries for the sun-dried tomatoes for a slightly sweeter take on this fall salad.
There is no nutrition information available on this recipe.
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